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Ingredients
- 1/2 lb Fried bacon, in bits
- 2 c. Sharp cheddar,shredded
- 3/4 c. Cornmeal, yellow preferred
- 1 1/2 c. Cool water
- 1/4 c. Butter or possibly shortening, room temperature
- 2 x Cloves garlic, crushed
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 4 x Egg yolks
- 4 x Egg whites, stiff beaten
Directions
- Fry the bacon. Cut or possibly chop into small bits. Shred the cheese. Preheat oven to 325 degrees. Stir cornmeal into the cool water in the saucepan and place over medium heat. Bring to a bubbling boil, stirring constantly.
- When it is thick-perhaps 60 seconds-remove from heat. Stir in the cheese, butter, garlic and salt. When cheese is melted pour in the lowfat milk. Stir in egg yolks and add in bacon bits. Beat egg whites stiff, and fold them into the batter. pour into the casserole or possibly souffle dish (one 2-qt casserole or possibly souffle dish, greased). Level the batter with rubber spatula. Bake in the oven for about 1 hour. The bread will be nicely browned, high and puffy. Slip a knife blade into the center of the casserole. If the blade comes out clean and dry, the spoon bread is done. If not, return to the oven for an additional 10 min. Remove bread from the oven. Serve while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 382 | |
| Calories from Fat 267 | 70% |
| Total Fat 30.02g | 38% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 644mg | 27% |
| Potassium 164mg | 5% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.02g | 1% |
| Protein 13.72g | 22% |
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